Description
This Spiced Fusion Black Lentil and Bean Soup is a cozy, hearty hug in a bowl, a true crowd-pleaser that shines in every spoonful.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 2 celery ribs, fine dice
- 2 medium carrots, diced
- 1 Tablespoons minced garlic
- 2 Tablespoons tomato paste
- 3 cups low-sodium vegetable broth *
- 3 cups water
- ¾ cup dry black lentils *
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin (+/-)
- 1 teaspoon curry powder (+/-) *
- 1 teaspoon regular chili powder (+/-) *
- ½ teaspoon sweet paprika (+/-)
- ¼ teaspoon coriander (+/-)
- ¼ to 1 ¼ teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper
- 2 bay leaves
Other Ingredients:
- 1 Tablespoon tahini (+/-) *
- 1 Tablespoon lemon juice
- 2 – [ 15.5 oz. cans ] black beans, drained and rinsed
Optional Toppings:
- Chopped fresh parsley (or cilantro)
Serving Ideas:
- Steamed rice
- Flatbread or naan
Instructions
- Place the Spice/Herb Ingredients (except the bay leaves and sea salt) in a small bowl, mix well, set aside.
- In a large stock pot, sauté the diced onions, carrots, and celery, sauté over medium-high heat for 7 to 9 minutes until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
- Add the minced garlic and tomato paste to the skillet, continue to sauté over medium-high heat, stirring constantly for 1 minute.
- Next add all the remaining Base Ingredients (except the black lentils and baking soda) and the Spice/Herb Mix, stir well, bring to a boil. Add the baking soda. Stir well.
- Add the black lentils, stir well, then tuck in the bay leaves, then immediately lower to a low-percolating boil. Then simmer with a low-percolating boil for 20 minutes or just until the lentils are perfectly tender.
- Add the sea salt, tahini, lemon juice, and black beans to the pot, stir well, then simmer for 5 minutes.
- Remove from the stove, cover with a lid and allow to set for 10 minutes to allow the flavors to marry.
- To serve, remove and discard the bay leaf, ladle the soup into bowls, and serve with chopped fresh cilantro (or parsley) and steamed rice and/or flatbread/naan.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 to 8 (makes 8 cups)